Have you ever seen a recipe and said to yourself, I’m gonna make you mine. Oh, that is exactly what I thought when I saw this heavenly cake in a magazine. I mean, how hard is it to make a cake is what I thought. Since the main ingredient in this recipe was grapes, I thought to myself, no biggie right? Wrong totally wrong. As you guys know, I live in Florida and I will tell you, they do not have concord grapes growing here. Oh heck, I was searching everywhere and even online. I couldn’t find them.
-And yes, I did my research and found out that concord grapes are only in season during the months of September and October. I’m like oh great, how can I get them then? I just happen to run into a local grocery store and BAM they were there. Guys, I almost died I swear. It was my lucky day indeed! I was so excited that I took a selfie and shared it with my husband. Of course, he responded back with “why are you sending a picture of grapes to me?” I knew that he wouldn’t understand but I was so excited to tell anyone.
Have you ever tried concord grapes before? Just think of grape jelly. It’s sweet, super sweet. Anyhow, as I was making this recipe all I could do is think about canning for some reason and how awesome it would be to can my own grape jelly for my family. I honestly had no idea how easy it was to make homemade jelly or jams until now. Granted, the thought of making it was further from my mind previously until I seen how amazing it came out.
I began by prepping the grapes for the filling. In a large dutch oven or saute’ pan place in seedless concord grapes, water, and thin diced apples on medium to low heat. Cover and cook until grapes have popped and shriveled. After 10 minutes have passed, increase your heat to medium then stir in your granulated sugar. Continue to stir often.
Next, take a potato masher and crush the apples until the grape filling is thick and becomes a syrup. Remove from heat and let cool completely.
Now that the filling is cooling it’s time to prepare for the cake. For this recipe, I decided to pick up three store bought white cake mixes to save me some time in the kitchen. I also used three 8 inch round pans and dividing the cake batter in all three pans. Bake as directed on the box and remove from the oven. Once your cakes are completely cool and remove them from your baking pans.
While your cakes are still cooling, make your topping. Take a sheet of parchment paper and place it down on your baking sheet. In a bowl, whisk your egg white’s until egg mixture is foamy. Spread granulated sugar on a large plate. Dip your seedless grapes in the egg white then roll them in your sugar. Transfer your sugared grapes to your baking sheet and freeze for 30 minutes.
Now is a good time to make your frosting. In a large bowl, add butter and salt. Beat with a mixer until smooth and fluffy. Gradually beat in confectioners sugar, and then vanilla. Increase your mixer speed to medium-high until your frosting is light and fluffy.
It’s time to assemble your cake. Place one cake layer on a cake stand or serving plate. Spread about 1/3 of the grape filling on the cake. Top with another cake and half of the remaining filling. Top the third cake layer. Cover the top and sides of the cake with the frosting. Refrigerate until the frosting has set. About 20 minutes. Spread the remaining filling on top of the cake and then arrange the frozen grapes around the border.
This is the type of cake that tastes scrumptious “chilled”. The frosting is amazing! The grape filling is out of this world and the cake is super moist. It’s a winner in my book and is the perfect dessert to serve and share with your family this fall.
If you’re fortunate enough to find seedless concord grapes like I did then that’s so awesome but if you’re not so lucky then here is my tip.
After the grapes have popped and shriveled and the filling is complete. Grab a strainer and a bowl for underneath then pour the filling into it. Drain all the liquid to remove the seeds. It’s a little time consuming but it will work.
So tell me, have you ever tried Concord Grapes before in a recipe?
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